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| 1 (per person) | potato | preferably Yukon Gold |
| 1 (per 2 potatoes) | egg | |
| 1/2 tsp (per potato) | salt | |
| 1 tbsp (per potato) | oil |
| 1. | Peel and gate the potatoes and let drain. Add the egg(s) and whisk. Whisk in the salt. |
| 2. | Heat a skillet over medium high heat. Add 1 tbsp oil. Pour in a half cup of potato mixture and spread it out thin with a spoon. Cook for about 3 minutes on each side. |
| 3. | Repeat until you have used all of the potatoes, adding new oil to the skillet for each new pancake. |
| 4. | Serve each pancake immediately. |